Strawberry Buttermilk Pancakes with Honey Butter

Fluffy buttermilk pancakes loaded with vanilla flavor and juicy strawberries. Top with homemade honey butter for the ultimate weekend indulgence! 

stack of strawberry buttermilk pancakes topped with honey butter and sliced strawberries on a white plate

stack of strawberry buttermilk pancakes topped with honey butter and sliced strawberries on a white plate with a fork

For this recipe, use my go-to buttermilk pancake recipe. It’s the one I use time and time again when I crave a stack of classic, diner-style pancakes. This basic recipe because makes the fluffiest, softest, most tender buttermilk pancakes– that taste anything but basic. I love it so much that I published these pancakes, packed with juicy blueberries, in my first cookbook (page 35!). I’ve even made a funfetti version before! Obviously.

Now for the strawberry version. I changed the recipe ever so slightly by adding a touch more vanilla and loads of sliced strawberries. I also added a little more flour because strawberries are so juicy. The vanilla extract and strawberries, along with the melted butter, give these pancakes that little something extra. So much so that you don’t even need toppings. Except for honey butter. There is always a need for homemade honey butter.

honey butter in a colorful bowl with a knife

Honey + butter + strawberries + fluffy pancakes. Ah yes.

overhead image of stack of strawberry buttermilk pancakes topped with honey butter and sliced strawberries on a white plate with a fork and a bowl of honey butter

Remember when I taught you about baking powder vs baking soda? Well, we are using both in today’s pancakes! In this recipe, buttermilk is used partly for its unmistakable tangy flavor. If we used only baking soda in the pancake batter, the soda could neutralize all of the buttermilk’s acid. And we’d lose that tanginess! So, by including baking powder as well, some of the buttermilk’s flavor is left behind, and there is still enough leavening to yield the fluffiest of fluffy pancakes.

stack of strawberry buttermilk pancakes topped with honey butter and sliced strawberries on a white plate with a fork

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stack of strawberry buttermilk pancakes topped with honey butter and sliced strawberries on a white plate with a fork

Strawberry Buttermilk Pancakes with Honey Butter

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 11-12 pancakes
  • Category: Breakfast
  • Method: Cooking
  • Cuisine: American


Fluffy buttermilk pancakes loaded with vanilla flavor and juicy strawberries. Top with homemade honey butter for the ultimate weekend indulgence!


  • 6 Tablespoons (90g) unsalted butter, melted and slightly cooled (plus more butter for greasing)
  • 2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
  • 1/3 cup (67g) granulated sugar
  • 1 and 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2 cups (480ml) buttermilk
  • 2 teaspoons pure vanilla extract
  • 1 cup sliced strawberries (fresh or frozen)*
  • honey butter and maple syrup for serving


  1. Melt the 6 Tablespoons of butter first. Microwave or stovetop – either is fine. Set aside to slightly cool. You don’t want it piping hot.
  2. In a large bowl, toss the flour, sugar, baking powder, baking soda, and salt together until combined. Set aside.
  3. In another large bowl, whisk the eggs, buttermilk, and vanilla extract together until combined. Whisk in the melted butter. Pour the wet ingredients into the dry ingredients and whisk by hand gently to combine the ingredients. The batter is thick and a few lumps may remain. Very gently, fold in the strawberries.
  4. Heat a griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with butter for each pancake or batch of pancakes.
  5. Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked.
  6. Serve pancakes immediately with honey butter and maple syrup. (Though I love them even without the maple syrup!)


  1. Make Ahead & Freezing Instructions: Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months. Reheat as desired.
  2. Buttermilk: Though I typically suggest a DIY buttermilk option using regular milk and vinegar/lemon, I highly recommend real buttermilk. I used low fat buttermilk, but full fat works too. I do not suggest any substitutions. Try using any extra buttermilk in any of these recipes.
  3. Strawberries: If using frozen strawberries, thaw them, slice them, and pat them dry before adding to the batter.
  4. Adapted from Sally’s Baking Addiction Cookbook Blueberry Buttermilk Pancakes recipe.

Keywords: buttermilk pancakes, strawberry pancakes


  1. Amanda | The Cinnamon Scrolls says:

    These sound amazing. I love strawberries on my pancakes, and that honey butter just might be my next favourite condiment! I can totally vision myself slathering it on everything in sight!

  2. I LOVE pancakes, and I’m used to the traditional toppings-with tons of maple syrup, and slathering on the butter! I haven’t had the chance to try strawberries on pancakes, but it looks so good that I’m willing to give these pancakes a shot!! 🙂

  3. These look amazing!  my boy absolutely loves american pancakes, I love the idea of strawberries with them. 

  4. OMG how good do these look!!!!!!! Sally, every time I try and improve my blog photos, I learn through yours! So beautiful 🙂

  5. Your syrup-waterfall (syrupfall?) photographs are always so wonderful 🙂 I have to disagree with you about waffles versus pancakes…I’m a waffle girl! But your pancakes are amazing, and I love this recipe 😀

  6. Pancake science is totally a thing. Which explains why my first ten years or so of making pancakes, they flopped. It took a while for me to get it!
    Honey butter is amazing, Sally. Running extra miles for honey butter is even better. And waffles are not pancakes. No little grooves to trap all that butter. Much better this way!

  7. Lynn @ Fresh April Flours says:

    HONEY BUTTERRRRRRR. You are amazing.

  8. Erin @ Miss Scrambled Egg says:

    Sally – Pancakes have always been near and dear to my heart. Growing up, all I wanted for breakfast (and even dinner) was fluffy pancakes. I’m 24 now, but I still will gladly have pancakes at 7:00 PM on a Tuesday. That actually might have happened this week :P. I love this strawberry version especially with that honey butter on the side. Drooling!

    1. Pancakes for dinner trump all other dinners!

  9. Katrina @ Warm Vanilla Sugar says:

    !!! YES! This looks fabulous Sally! I love adding honey butter to waffles and pancakes! NEED these strawberry ones!

  10. Kathy @ Beyond the Chicken Coop says:

    This honey butter looks perfect for these fluffy pancakes! 

  11. It’s fate. Let me know how you like them Linda!

  12. Michelle @ Modern Acupuncture says:

    Thank you for the pancake science! 🙂 I had no idea that’s why both baking soda and powder would be included! These look divine. 

  13. Leah @ Grain Changer says:

    My motto in life right now is: All Strawberry Everything. and STRAWBERRY PANCAKES? with HONEY BUTTER?! Um, yes. This WILL be dinner tonight.

  14. They look extremly yummy and now I know what we will have today for our dinner 🙂 Thanks for the recipe!
    xx from Bavaria/Germany, Rena

  15. My husband has been searching for the perfect pancake recipe to stuff our kids with and this looks AWESOME! Thanks so much for sharing! I can’t wait to eat it in the *ahem – late* (I like to laze in bed hehe) mornings over the weekend. 

  16. I’m with you that these look amazing! Summer time means using as much fresh fruit as I possibly can before it’s autumn again, and these pancakes, with all their juicy strawberries, will be a must have recipe for summer brunches! I will admit, it’s the honey butter that gets me though omg 😀 

  17. Lena | la fille lumineuse says:

    I’m so happy to finally be able to use fresh strawberries in my recipes, now that the season is finally here! There’s nothing better than freshly picked strawberries on a nice summer day ☺☼

  18. Michelle @ My California Kitchen says:

    Honey butter is the best!! I like to put a little bit of vanilla extract or vanilla bean paste in mine 🙂  These pancakes are to-die-for! Why have I never thought to put strawberries in pancakes before?? Perfect!

  19. Marsha @ Marsha's Baking Addiction says:

    I love pancakes, and these look absolutely delicious!

  20. Nancy Carlson says:

    Your pancakes looks delicious like always…:)  
    I am so jealous. I love your rustic dinner plate.
    I saw them at Williams and Sonoma and really
    liked them….  Thumbs up!!

  21. EVERY time I got to a diner, I order pancakes. Normally, banana + chocolate chips with sugar free syrup! (because… balance?) I love the diners with crazy pancake flavors, though. Those are the best! You really can’t beat pancakes. So comforting.

  22. Hey Sally!  Loving your posts, as always!!  They look amazing.  Next time you make these, add the juice of 1 lemon.  It makes them ridiculously awesome and the lemon flavor is only very subtle!  You can add a touch more baking powder with the lemon for the acid-base balance if you’d like.

    Also, another tip (it seems weird to give you a tip since your stuff is so awesome BUT), when you cook the pancakes, decrease your griddle temp just a smidge and wipe off the butter on your griddle with a paper towel before you start.  If you do, your pancakes will have that all-over golden look.  Lots of trial and error on my part to get those diner-looking pancakes – I swear it works!   Hope you’ll try it 😉

    1. GREAT tips Lindsey! Especially wiping off the butter. Trying it!

  23. Delicious recipe! I love pancakes!

  24. Elle @ Only Taste Matters says:

    You had me at honey butter! Pinned!

  25. kearin @ the winsome baker says:

    OMG so fluffy and pillowy! it might be a pancake weekend (shhh don’t tell the waffles..)

  26. Kristal says:

    Lol! I know the feeling. I also spend a half hour trying to take decent pictures before I eat my food. These pancakes look great!

  27. Laura @ Laura's Culinary Adventures says:

    So fluffy! I couldn’t wait 45 minutes before digging into these!

  28. Shelby @ Go Eat and Repeat says:

    Love how you brought a baking tip into this post! That is so helpful to see it used practically!

  29. Ok these are calling to me, I just have to make them! Could I possibly store the batter (without strawberries) in the fridge for a couple of days? Or is it better to just make the whole lot and freeze them as you suggested?

    1. This batter cannot be prepared ahead of time because the baking powder is activated once it is wet. You can mix the dry ingredients and then the wet ingredients (separately) ahead of time and then continue to prepare the pancakes the morning of. Freezing works too!

      1. Thank you very much for this info…I was planning on making the whole thing the night before, so thanks for saving me!

  30. Michelle– it should be 480ml. Thank you!

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